Low-Carb Fruit Flan Pie

Step 1Preheat oven to 180° C/ 355° F (fan assisted), or 200° C/ 400° F (conventional).

Step 2Place all of the crust ingredients, except for the butter, into a large bowl. Melt the butter and add to the dry ingredients. Combine well.

Step 3Grease a 22 cm/ 9" tart pan and press the crust mixture into it. I use a measuring cup on the edges to get a nicely defined angle at the base. Bake the crust for 15 minutes and let cool.

Step 4To make the filling; place the almond milk and the vanilla into a small saucepan and heat gently until very hot, but not boiling.

Step 5Beat the eggs and sweetener together and add the milk in a very slow trickle, beating constantly. You want to be very gradually increasing the temperature of the eggs so as to not cook them.

Step 6Once all of the milk has been added, pour the mixture back into the saucepan and heat over medium heat until the custard thickens.

Step 7Pour into a bowl and press cling wrap onto the surface. Chill for approx. 1 hour until thickened but not set firm.

Step 8Pour the custard into the tart shell and smooth the top.

Step 9Decorate with the fresh fruit and brush fruit with the liquid sweetener. You can gently heat the Sukrin Gold Syrup or sugar-free maple syrup to make it easier to brush on to the fruit.

Step 10Store, covered, in the refrigerator for up to 4 days. The crust will soften over time.